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Prep Time: 5-10 mins (Excluding soaking time)
Cooking Time: 45 mins - 1 hour
Serves: 3-4

Ingredients: 

1 can Kidney Beans or 1 cup Rajma/Red Kidney Beans, soaked over night
1 large Onion, finely chopped
1 can chopped Tomatoes or 3 large tomatoes, finely chopped
1 inch Ginger, thinly sliced
2-3 Garlic Flakes, finely chopped
2 tbsp Coriander Leaves, finely chopped
1 tsp Kashmiri Chilli Powder
1 tsp Amchoor/Dry Mango Powder or Anardaana Powder
1 tbsp Kasuri Methi
1 inch Cinnamon
3 Green Cardamoms
2 Cloves
½ + ½ tbsp Oil
1 tsp Jeera/Cumin Seeds
¼ tsp Hing/Asafetida
Salt to taste

Method:
If using soaked kidney beans, cook the beans in pressure cooker with little salt and enough water for about 15 minutes till it is cooked.
Heat ½ tbsp of oil in a pan and add ginger, garlic and onion pieces to it. Sauté it for about 1-2 mins till onion turn translucent and raw smell of ginger garlic is gone.
Add chopped tomatoes or canned tomatoes and sauté it for about 2 minutes. Switch off the flame and let the onion-tomato base cool down a little.
Once cooled take onion-tomato base, cardamom, cinnamon and cloves in a blender and grind them to smooth paste.
Heat ½ tbsp of oil in a heavy bottomed pan and add cumin seeds and hing. When jeera starts to crackle transfer the ground mixture to the pan and give a good stir. Cook on a medium flame for about 3-4 minutes.
Add cooked/canned Rajma, chilli powder, amchoor/anardaana powder, kasuri methi and salt to taste. Mix 1-2 cups of water and reduce the flame.
Cook cover in low flame, stirring occasionally for about 20-30 minutes till all the flavours blend well. This slow cooking gives creamy texture to the gravy as well as great taste.
Serve hot Rajma garnished with coriander leaves with steaming bowl of Basmati Rice or Roties and enjoy.

Labels: Comfort Food, Currys, Kidney Beans, Onions, Punjabi Recipes, Rajma, Tomato